Sheet-pan Broccoli and Tofu

Step 1

Preheat the oven to 400ºF (200ºC) and line a large baking sheet with parchment paper.

Step 2

Give the tofu block a squeeze over the sink to remove excess water (I prefer to skip the ‘pressing tofu’ step). Then cut it into ¾-inch (2-cm) cubes and place in a medium bowl. Sprinkle the arrowroot starch or brown rice flour, salt and pepper over the tofu and toss to coat. Distribute the tofu on the baking pan and bake for 10 minutes.

Step 3

Meanwhile wash and cut the broccoli into 1-inch (2.5-cm) florets.

Step 4

After the tofu has been in the oven for 10 minutes, take it out, push it to one side of the pan, redistributing into one layer, and spread the broccoli florets out on the other side. Place the pan back in the oven and continue to bake for another 20 minutes or until the tofu is firm and golden and the broccoli is just beginning to brown.

Step 5

While the tofu and broccoli are in the oven make the sauce. Place the tahini or nut butter of choice in a small bowl and whisk together with the tamari, lime juice, maple syrup, garlic, ginger, and hot sauce if using. Mix until creamy. If the sauce is more stiff than pourable, add water, 1 teaspoon (5 ml) at a time, and mix until smooth and creamy.

Step 6

When cooked, transfer the tofu to a large bowl and toss with the sauce. I like to add about half the sauce and toss and then keep adding until all the tofu is covered. Or I'll save the other half and drizzle it on the broccoli or save for later.Divide the saucy tofu and broccoli among plates and garnish with chopped nuts or seeds. If I use tahini in the sauce, I’ll use sesame seeds or if I use almond butter I'll use chopped almonds.